These really turned out well. I was pleasantly surprised. I may try to add applesauce next time to see if they come a bit more moist. But overall, I did not miss the eggs. They just tasted like a good low-fat brownie. I am not a fan of fudgy brownies so I loved the cake like texture!!

Reviewer:

This recipe was actually surprisingly good! I made a few changes and they tasted just as good, if not better, than the ones I usually make with eggs. Instead of using white sugar I used brown sugar. I also melted in 2 squares of unsweetened bakers chocolate with the butter before I stirred n the cocoa powder. I also added in 1/4 cup skim milk at the end because I found the mixture was too thick. The brownies turned out moist and chewy and really yummy!
Thanks for the recipe!

Reviewer:

Would have given these 5 stars but I did use different ingredients. Made these for my daughter who is egg, dairy, gluten, corn and soy intolerent. SHE LOVED THEM! Used gluten free flour but had to use the maragine because I didn't have anything else. I also followed the advice of others and cut the flour to 1 1/2 cups and added a few choc. chips. Will make again and again. It was so worth seeing her enjoy something she hasn't been able to eat in several years. Thank You

Reviewer:

If you try, make sure you let everything cool to room temp before combining. Batter tastes great - and you can taste it since there are no eggs. I made nice thick flour/water base, but didn't let it cool long. I didn't cool the chocolate mixture for very long. The result smelled great - looked a bit odd - tasted okay. There was a thin light crust on top of a gooey almost lava cake like layer. Not really brownies in texture, but definitely in taste. I ended up reheating them in the microwave in individual bowls then topped with vanilla bean ice cream. Awesome dessert, but not quite the brownies I was hoping for - I couldn't see packing them in a school lunch for instance since they are so gooey. If I try them again I'll let everythign really cool first adn see if they hold up better

Reviewer:

I found this same recipe on a vegan site and made due to my having no eggs on hand. I was very skeptical but went ahead. They baked up nicely in the oven, the raw dough was delicious. I even added semisweet chips and some espresso powder. I liked the fudgy texture but thought the flavor could have been richer. Easy recipe and many have said the flavors deepen by the next day, will have to see. And will certainly try these again.

Wonderful! Worth the extra steps. Make sure you measure the flour accurately or they end up too dense. Like another reviewer said they are even better the next day, if they last. No need for chocolate chips either, they are gooey and fudgey enough without them.

Reviewer:

These brownies were awesome!...never had egg free brownies b4...they were cake like which was nice...they were also moist and did not disappoint.......thanks for this recipe........I used " I can't believe its not butter" instead of butter....still yummmmy!!